Ingredients

For the shortcrust pastry 400 g Plain Flour 100 g unsalted butter 100 g Lard or refined vegetable fat ½ teaspoon Salt 2 Eggs beaten 4 tablespoons cold Water For the pie filling 4 chicken breasts prefereably free range 2 Leeks 2 sticks Celery wild dried Mushroom eg ceps, chanterelles 50 ml Madeira to soak the mushrooms 200 ml white wine 250 ml fresh chicken stock homemade is best 1 teaspoon fresh Thyme 150 ml Double cream 100 g salted Butter 150 ml Olive Oil 75 g Flour salt and freshly ground black pepper egg yolk to glaze

Description

For The Shortcrust PastrySieve The Flour Into A Large Bowl With The Salt Gently Rub In The Fats Into The Flour Until It Resembles Coarse Breadcrumbs Make A Well In The Centre Of The Dry Ingredients Mix The Egg And Water Together Add Gradually To The Well

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